Honey Roasted Root Vegetable Salad

Honey Roasted Root Vegetable Salad

5 (1) | Rate this recipe

Select Below to Add Your Rating

The secret to this roasted root vegetable recipe is the addition of the honey – a little drizzle brings out all the delicious caramelized flavours of the veggies!

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time35 minutes


  • 1 red onion, peeled and quartered
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 large parsnips, peeled and sliced
  • 4 medium carrots, peeled and sliced
  • 1 KNORR Vegetable Stock Pot
  • 60ml honey
  • 30ml sunflower oil
  • Robertsons Black Pepper
  • 30g rocket leaves, washed
  • 2 rounds feta cheese, crumbled


  • Preheat oven to 200C
  • Place all the prepared vegetables and the KNORR Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper
  • Cover with tin foil and roast in the oven for 20 minutes
  • Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
  • Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese
  • Transfer to a serving dish and serve